14
80

Ingredients

  • 14 pounds boneless pork (cut into ½ inch cubes)
  • 3/4 cup flour
  • 1 cup cooking oil
  • 5 ounces pineapple chunks (in juice)
  • 3 quarts chicken stock (low sodium)
  • 2 cups vinegar
  • 1 cup brown sugar
  • 1 cup soy sauce
  • 1 cup tomato paste (canned)
  • 3 tablespoons granulated garlic
  • 2 tablespoons ground ginger
  • 5 pounds stir fry vegetables (frozen)
  • 2 cups cornstarch
  • 1 1/2 cups water (cold)

Directions

  1. Coat pork cubes with flour.
  2. Sauté in cooking oil for approximately 10 minutes.
  3. Drain.
  4. Drain pineapple, saving 1½ qt. juice.
  5. Add pineapple juice, stock, vinegar, sugar, soy sauce, tomato paste and spices to the pork.
  6. Bring mixture to a boil.
  7. Reduce heat and cover. Simmer for 45 minutes.
  8. Steam vegetables for 3 minutes.
  9. Drain well.
  10. Add vegetables to the pork mixture.
  11. In a sauce pan, combine cornstarch and water.
  12. Stir until combined
  13. Add cornstarch mixture and pineapple chunks to the pork mixture.
  14. Gently stir and heat to 160ºF.
  15. Place mixture into serving pans.
  16. Serve over hot cooked rice.
  17. Pour mixture in 2 inch shallow pans. Cover and place in refrigerator. Cool to 40ºF within 4 hours.
  18. Reheat product to 165ºF or higher for at least 1 minute. Hold at 140ºF or higher to serve.
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